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Crunchy, Hearty Oatmeal Cookies

A crunchy yet light cookie. Shortening is the key to the interesting texture.
Servings: 24
Author: Cookie Madness


  • Crunchy Hearty Oatmeal Cookies
  • 1 cup 4.5 ounces all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup shortening trans fat free
  • 1/4 cup butter melted and slightly browned if desired
  • 1 cup brown sugar packed (I used part dark brown, part light brown)
  • 1/2 cup granulated sugar
  • 2 tablespoons honey
  • 2 tablespoon molasses corn syrup, maple syrup or some other syrup
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups oats old fashioned
  • 1 cup pecans chopped and toasted
  • 1/4 cup coconut


  • Stir together flour, baking soda, cinnamon and salt; Set aside.
  • In a large mixing bowl, beat shortening, melted butter and both sugars until creamy (I used a wooden spoon). Stir in honey & syrup, egg and vanilla. Add flour mixture and stir until incorporated. Stir in oats, pecans and coconut.
  • Using wet hands, form mixture into 3/4 to 1 inch balls and place about 2 inches apart on ungreased cookie sheets. Using palm of wet hand, press down slightly to about ½ inch. Bake at 350 degrees for 11-13 minutes or until edges are brown. Remove to a rack to cool. They will crisp and firm up quite a bit as they cool.